Almond Honey Chiffon Cake

1. Pre grill almond slices.

2. Lay it at the bottom of the baking mold for later use. (I use the 18cm Qi Feng hollow mold from Wunuo)

3. Add 10 grams of granulated sugar, honey, and salt to each egg yolk.

4. Stir evenly with an egg beater and add corn oil and milk.

5. After continuing to mix well, sieve in the low flour and use an egg beater to mix irregularly into a uniform batter. The egg yolk batter is ready.

6. Use an electric whisk to beat the egg whites into coarse bubbles. Add 60 grams of fine sugar in three portions and quickly beat them into a nine part distribution with small hooks.

7. Take about 1/3 of the egg white and add it to the egg yolk paste. Gently mix with a scraper.

8. Then add the mixed batter to the remaining protein.

9. Gently scrape the bottom with a scraper and mix well.

10. Scrape the batter into the mold, gently smooth the surface, and shake off any large bubbles.

11. Place it in a preheated oven at 170 degrees Celsius for about 40 minutes.

12. After taking it out, drop it twice, invert it, let it cool, and then demold it.

13. Finished product drawings

14. Finished product drawings

15. Finished product drawings